5 from 30 votes
Roasted Chickpea Quinoa Taco Bowls
These Roasted Chickpea Quinoa Taco Bowls feature seasoned oven-roasted chickpeas and cilantro lime quinoa as a fresh, lightly spiced base. The recipe layers flavors with cumin, chili powder, and garlic powder on chickpeas, paired with bright, zesty quinoa infused with cilantro and lime. Prepared concurrently, the components come together quickly while roasting and simmering, allowing easy assembly of customizable bowls topped with avocado, black beans, and optional extras like pickled red onion or tortilla chips.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
542 kcal
Course:
Main Course
Cuisine:
Vegetarian
Ingredients
- 15 oz chickpeas (I used 1 can)
- 1 TBSP avocado oil (or olive oil)
- ¼ tsp salt sea salt
- 1 tsp cumin
- ¾ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp paprika (smoked or regular)
- 2-3 cups quinoa see below for recipe, cilantro lime flavored
- 1 cup tomato chopped, ripe
- 1 jalapeño
- 1-2 TBSP cilantro chopped, fresh
- 1 lime halved
- 1 cup black beans (optional) drain and rinse if using canned
- 1 avocado (thinly sliced or diced)
CILANTRO LIME QUINOA
- 1 cup quinoa dry
- 1.5 cups water
- ¼ cup cilantro chopped leaves
- lime juice of 1/2
- lime zest of half fruit
- 1-2 TBSP avocado oil (or olive/coconut oil)
- black pepper to taste
- salt to taste
TASTY EXTRAS:
- Pickled red onion
- guacamole
- sweet corn kernels
- bell pepper chopped
- vegetable fresh or leftover, grilled, roasted or sautéed
- tortilla chips or strips
Instructions
- Preheat oven to 400°F.
- Grab a can of chickpeas. Rinse, drain, and pat dry. Lay spaced out on a baking sheet and drizzle with avocado oil or olive oil and sea salt. Set timer for 20-25 minutes, toss em in the oven, and move on to prep the rest of your taco bowl. At the 20-25 minute mark, remove chickpeas from oven, toss with cumin, chili powder, garlic powder, cayenne pepper, and paprika.
- Next make the cilantro lime quinoa. Rinse and drain your quinoa using a mesh strainer or sieve. Add to a medium saucepan with 1.5 cups water and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed. Add chopped cilantro, lime juice, lime zest and oil and season with a pinch of salt and pepper. Toss to combine.
- While the chickpeas roast and your quinoa simmers, chop all your tasty toppings for the taco bowls. I listed out some delicious extras that can be mixed, so be creative and have fun with it!
- For the tomato jalapeño salsa, combine chopped tomato (I love using ultra ripe cherry or grape tomatoes here) with jalapeño, cilantro, and juice of half a lime. Cut remaining half of lime into wedges to serve with the bowls.
- Ready to eat? Load up each bowl with cilantro lime quinoa and top with your roasted chickpeas, salsa, black beans, avocado, and all your favorite toppings! Enjoy!
Cup of Yum
Notes
- Prepare all ingredients during chickpea roasting and quinoa cooking for efficient assembly.
- The recipe makes four bowls; adjust toppings as desired to customize servings.
- Rinse and thoroughly pat chickpeas dry before roasting to ensure crispiness.
Nutrition Information
Calories
542kcal
(27%)
Carbohydrates
74g
(25%)
Protein
21g
(42%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Sodium
172mg
(7%)
Potassium
1007mg
(21%)
Fiber
19g
(76%)
Sugar
6g
(12%)
Vitamin A
464IU
(9%)
Vitamin C
17mg
(19%)
Calcium
106mg
(11%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 542
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 74g | 25% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Sodium | 172mg | 7% |
| Potassium | 1007mg | 21% |
| Fiber | 19g | 76% |
| Sugar | 6g | 12% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 17mg | 19% |
| Calcium | 106mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.